What we drink and how we live: Michael Braverman uncorks the Hamptons.

10/27/2010

No Toads, No Bats, Please. This is the Hamptons.

In “Mother of Toads,” a weird tale by Clark Ashton Smith, a gruesomely ugly witch in rural France tricks young Pierre, an apothecary apprentice, with mulled wine, and lures him into a night of lovemaking. Considering her cupboard and the choices he faced—half dried newts, vipers and bat wings were offered—it wasn’t a bad decision, though it was an awful surprise when he woke up in the morning. Unfortunately for Pierre, things get even worse after that.

Speaking of bats, I’ve read that restaurants in Viet Nam not only serve bat in various forms (bat stew, barbequed bat) but I’ve seen references to bat wine or snake wine. Something told me not to investigate their ingredients or cellar methods—even for a Halloween posting. In the Hamptons we like things pretty and pleasing.

I came across the mentions of snake wine in my research for the post, but I've never tried it. Not familiar with other beasts in bottles. Thanks for information. Looks fascinating. What has your experience been?